Re: [CH] Tennessee Hot Food Competitions

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VoodooChile wrote:

> Okay, gotta tell one...blanched some haricot verts for service one
> night, finishing at service...they were then sent out as they should
> be - crisp; lo, the board of dir.'s wife came back and proceeded to
> explain to the chef and i that we should put those green beans in a
> pot with some ham hocks and cook it all for about 3 hours.  Rick, the
> chef, from Mass. and pretty high-class clientele catering background,
> and was almost truly outraged.  I thought it funny as hell <g>.
 
> then again, those folks ate more calamari than any other place i've
> ever worked/seen.  Go figure.  Squid-eatin'-rednecks.

Naaaaw. They was calamari-eatin' rednecks. Ev'body know squids is bait!
<GGG>
 
ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider

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